Practice and Progress: Updates on Outbreaks, Advances in Research, and Processing Technologies for Low-moisture Food Safety

Acuff, Jennifer C.; Dickson, James S.; Farber, Jeffrey M.; Grasso‐Kelley, Elizabeth M.; Hedberg, Craig W.; Lee, Alvin; Zhu, Mei‐Jun

doi:10.1016/j.jfp.2022.11.010

Cited by 24 publications

(6 citation statements)

References 182 publications

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“…The number of outbreaks associated with low‐moisture foodstuffs, including herbs and spices has increased significantly in the past 10 years in Canada, the United States, the European Union, New Zealand, and Australia. Salmonella remains a major cause for concern and has been the most prevalent agent, accounting for 81.5% of recorded outbreaks, and 54 outbreaks connected to low‐moisture foodstuffs from 2012 to 2020 have been documented (Acuff et al, 2023).…”

Section: Resultsmentioning

confidence: 99%

Contamination of herbs and spices: A 23‐year EU RASFF notifications analysis

Eissa,

Zidan,

Sebaei

2024

Journal of Food Safety

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From 2000 to 2022, all and serious notifications of the EU Rapid Alert System for Food and Feed (RASFF) on herbs and spices were examined to identify the most notified products, their associated hazards and origin countries, as well as the consequent notification classification and actions taken. The data reveals that 3741 notifications were transmitted for herbs and spices during the last 23 years, accounting for 5.3% of the RASFF total notifications of all product categories (70630). Border rejection and serious risk decisions represented 37.9% and 39.5% of the total herbs and spices notifications, respectively. In the last 5 years, serious notifications ranged from 76.6% to 87.2% of all herbs and spices notifications. India was the most notified origin country (23.6%), followed by Brazil (8.7%), Thailand (7.2%), Turkey (5.8%), and China (4.6%). The top 10 notified herbs and spices were chili, black pepper, curry, paprika, nutmeg, spice mix, basil, mint, ginger, and cumin, while the top 10 hazards were Salmonella, aflatoxin, Sudan 1, Sudan 4, ethylene oxide (EtO), ochratoxin A, chlorpyrifos, Escherichia coli, pyrrolizidine alkaloids, and color E 160b. Approximately 96.3% of black pepper, 71% of chili, and almost all nutmeg serious notifications were related to Salmonella, aflatoxins, and mycotoxins, respectively. Strict measures to minimize the risk associated with such contaminants in herbs and spices must be implemented.

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Section: Resultsmentioning

confidence: 99%

Contamination of herbs and spices: A 23‐year EU RASFF notifications analysis

Eissa,

Zidan,

Sebaei

2024

Journal of Food Safety

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“…The high frequency of Salmonella in low-water-activity (a w ) foods (such as powders, flours, dried fruits, spices, oily foods, and nuts) is a cause for concern. Recent studies have extensively reported on this situation due to the growing number of salmonellosis outbreaks related to these products [31]. These matrices comprise a wide range of the so-called Low-Moisture Foods (LMFs) as being those with reduced water content, making them less favorable for the growth of most microorganisms.…”

Section: Survival Of Salmonella In Low-water-activity Foodsmentioning

confidence: 99%

Salmonella and Salmonellosis: An Update on Public Health Implications and Control Strategies

Galán-Relaño,

Valero Díaz,

Huerta Lorenzo

et al. 2023

Animals

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Salmonellosis is globally recognized as one of the leading causes of acute human bacterial gastroenteritis resulting from the consumption of animal-derived products, particularly those derived from the poultry and pig industry. Salmonella spp. is generally associated with self-limiting gastrointestinal symptoms, lasting between 2 and 7 days, which can vary from mild to severe. The bacteria can also spread in the bloodstream, causing sepsis and requiring effective antimicrobial therapy; however, sepsis rarely occurs. Salmonellosis control strategies are based on two fundamental aspects: (a) the reduction of prevalence levels in animals by means of health, biosecurity, or food strategies and (b) protection against infection in humans. At the food chain level, the prevention of salmonellosis requires a comprehensive approach at farm, manufacturing, distribution, and consumer levels. Proper handling of food, avoiding cross-contamination, and thorough cooking can reduce the risk and ensure the safety of food. Efforts to reduce transmission of Salmonella by food and other routes must be implemented using a One Health approach. Therefore, in this review we provide an update on Salmonella, one of the main zoonotic pathogens, emphasizing its relationship with animal and public health. We carry out a review on different topics about Salmonella and salmonellosis, with a special emphasis on epidemiology and public health, microbial behavior along the food chain, predictive microbiology principles, antimicrobial resistance, and control strategies.

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“…Moisture within FOG residues plays a pivotal role in foodborne pathogens' existence and contamination risk. Contamination risk is influenced by factors like the presence and concentration of pathogens in the food, the susceptibility of individuals consuming the food, and the efficacy of sanitation measures in food production areas (Acuff et al, 2023). Recent research by Khalid, Sulaiman, Ab Aziz, et al (2020) demonstrated that EW, specifically both AcEW and AlEW variants, possess the capability to reduce E. coli levels to non‐detectable levels.…”

Section: Fat Oil and Grease (Fog) Residuesmentioning

confidence: 99%

Alkaline electrolyzed water AS a potential green degreaser for meat processing stainless steel surface

Khalid,

Ab Aziz,

Noh

et al. 2023

J Food Process Engineering

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The meat industry faces significant challenges regarding removing fat, oil, and grease (FOG) residues from meat processing stainless steel surfaces, compounded by limited resources and inadequate cleaning knowledge. As an innovative solution to these difficulties, alkaline electrolyzed water (AlEW), a sustainable green degreaser, is proposed to replace the traditional alkaline wash. AlEW is produced through two–chamber (membrane) electrolysis at the cathode. AlEW with a strong reducing potential (−800 to −900 mV), high pH (10.0–11.5), and high dissolved oxygen are used to remove FOG residues from meat processing stainless steel surfaces. Our comprehensive analysis highlights the advantages of AlEW as a sustainable alternative to conventional degreasers for the meat industry, including ease of use, no storage requirements, and reduced costs for wastewater treatment. Our findings underscore AlEW's potential to improve the meat industry's quality, safety, and environmental sustainability. This review contributes to ongoing discussions about sustainable food industry solutions, aligning with the 2030 Agenda for Sustainable Development goals. In conclusion, AlEW is a promising alternative to conventional degreasers, advancing sustainability in the meat industry.Practical ApplicationsThis research introduces an innovative solution to a significant challenge in the meat processing industry—effective removal of fat, oil, and grease residues from equipment surfaces. Traditional methods involving costly and environmentally harmful chemicals have drawbacks. Our study proposes the use of alkaline electrolyzed water (AlEW) as a green degreaser. AlEW, generated by passing electric current through saltwater, exhibits high alkalinity that dissolves residues efficiently. This eco‐friendly approach not only ensures thorough cleaning but also reduces costs and addresses environmental concerns. By offering a sustainable and cost‐effective alternative, AlEW has the potential to revolutionize cleaning practices in the meat industry, enhancing food safety, operational efficiency, and sustainability. This advancement holds promise for wider adoption, benefiting both producers and consumers alike.

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Practice and Progress: Updates on Outbreaks, Advances in Research, and Processing Technologies for Low-moisture Food Safety

Cited by 24 publications

References 182 publications

Contamination of herbs and spices: A 23‐year EU RASFF notifications analysis

Contamination of herbs and spices: A 23‐year EU RASFF notifications analysis

Salmonella and Salmonellosis: An Update on Public Health Implications and Control Strategies

Alkaline electrolyzed water AS a potential green degreaser for meat processing stainless steel surface

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